Rocky Point Clam Chowder
What is Rocky Point Clam Chowder? Well in order to explain this I have to tell you a little storey.
Once upon a time in the small state of Rhode Island, in the City of Warwic there was a lively little amusement park. The park had rides, candy apples, cotton candy, shooting galleries a penny arcade and a the worlds largest Shore Dinner Hall. Now this was the kind of place you went when you were a kid, and later took your kids to and maybe even went to age a young adult wit friends. This place is where memories were made.
The land was purchased by in 1840 Captain William Winslow as a place to let passengers off his ship to enjoy a Sunday outing. By 1847 the Captain had added various attractions such as rides and restaurants for his shore dinners.
Rocky Point was the second oldest operating amusement part in the US. IN 1996 Rocky Point Rocky Point failing to pay it taxes to the state of RI filed for bankruptcy in 1996 and all of it’s rides, stalls, tables and chairs were sold at auction. For 156 years it was the place kids begged their parents to take them to, where the wonderful all you can eat Shore Dinner Hall severed up gallons of Rocky Point RI clear broth chowder, clam cakes, steamed clams and watermelon and memories that will last a lifetime were made.
Rocky Point Clam Chowder
1/2 pound ground or finely diced salt pork or diced bacon
1 pound onions
1 gallon clam juice
1 pound potatoes, diced
1 tablespoon paprika
2 cups canned tomato puree, dice tomatoes or chopped stewed tomatoes
1 1/2 quarts chopped quahogs (large clams)
water as needed
salt and pepper to taste
Pilot crackers, crumbled (Optional)
ROCKY POINT CLAM CAKES
2 1/3 Cup - flour
1 1/2 Tablespoons - baking powder
1/2 teaspoon - sugar
1/2 teaspoon - salt
1/2 Tablespoons - black pepper (important)
1 1/2 Cup - clam juice
2 1/2 Cup - chopped quahogs (or clams)
3 - eggs separated
Combine dry ingredients.
In a separate bowl mix together egg yolks and clam juice.
Add egg yolk mixture to dry ingredients. Add clams. Do not over mix.
Beat egg whites until stiff. Fold into batter.
Deep fry at 375ºF until golden brown.
Makes about 3 dozen.
Why is this on a smoking site? Well it was requested by an honored member of the Smoking Meat Forum (Randy this one’s for you) and the salt pork or bacon is smoked!
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